Tangles of aromatic spices drift through the dining room at New Mukut Fine Indian Restaurant, where couples gather for intimate meals and families share laughter and stories over classic Indian cuisine. Inside the richly decorated dining room, patrons sample an array of dishes, including well-simmered lamb biryani or delicate aloo peas. Throughout meals, an attentive service staff graces guests with hospitality, beckoning them to return to the dining room of their second location.
Ruhul Amin Chowdhury presides over The New Nupur’s elegant dining room and kitchen, tapping into more than 20 years of business experience and a passion for Indian cuisine. His family members help wait tables and spice up authentic dishes such as chicken tikka, lamb curry, and vegetable biryani. White linen tablecloths, traditional wall hangings, and soft music help transport diners to New Delhi without the hassle of getting jet lag or selecting a sturdy enough migrating bird.
Host India serves up an extensive menu of subcontinental fare, with an abundance of plant-based plates for hungry and starved herbivores. For a spicy starter, summon a serving of the fried shrimp koliwada ($9) before conquering the main course. Chicken, beef, lamb, and seafood curries pepper the menu and are served alongside vegetarian fare and tandoori specialties. Wrestle a marinated morsel off the chicken tikka kabab ($14) or heat up a chilly dinner date with an order of the blazing-hot lamb vindaloo ($14). More than 15 meat-free entrees draw vegetarians like professors to tweed, with cubes of tender house cheese headlining in such entrees as muttar paneer, served with peas in a silky sauce ($11).
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Before pieces of lamb, chicken, and shrimp enter the 600-degree heat of Namaste India Restaurant’s cylindrical clay oven, they marinate in a spiced yogourt mixture for 24 hours. The lengthy preparation period ensures that each bite is tender, thoroughly infused with flavour, and comfortable with being covered in yogourt. Vegetarian dishes include matar paneer with housemade cheese, spiced tarka dal with fried onions and garlic, and mild chana bhoona—chickpeas in onion gravy.
The artful chefs at Vaades the Indian Restaurant prepare feasts for both eyes and empty stomachs with a colourful spread of traditional tandoori chicken, lamb curries, and vegetable stews, as well as contemporary small plates and main courses. The culinary experts take great pride in using quality ingredients such as corn-fed chicken and seasonal veggies, and they abide by strict cooking practices such as making sauces with only unsalted butter, vegetable oil, and light cream––never using meat stock, flour, or astronaut ice cream. Outside the kitchen, visitors savour tender poultry baked with fragrant cardamom, rose, and coconut or dive their utensils into inventive meals of mango-basil mousse, parmesan-stuffed naan, and cumin-kissed squash yogourt. Aside from meat-centric dishes such as saag gosht with lamb, the menu accommodates vegetarian diets by pairing organic multigrain roti with black-lentil dal makhni and roasted eggplant baingan bharta.